Arugula & Walnut Pesto
Culinary Genie
16 (2 tablespoon) servings
15 minutes
15 minutes
150
Italian
Condiment & Sauces
Arugula, toasted walnuts and basil blended with extra virgin olive oil, Culinary Genie Salt-Free Garlic & Herb Seasoning Blend and pecorino or Parmesan cheese. Use plant-based cheese for a vegan option. Toss with pasta, top soups, mix with mayo for a great aioli or spread on crusty bread and top with tomatoes and buffalo mozzarella.
Ingredients
¾ cup raw walnut halves, toasted
4 cups fresh baby arugula leaves
1 cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
½ cup fresh basil leaves
Juice of 1 lemon
1 tablespoon Salt-Free Garlic & Herb Seasoning Blend
½ teaspoon crushed red pepper chile flakes, optional
½ teaspoon sea salt, optional
¼ teaspoon fresh ground black pepper
¾ cup extra virgin olive oil
Directions
In a food processor or heavy-duty blender, pulse walnuts until coarsely ground.
Add arugula, cheese, basil, lemon juice, Salt-Free Garlic & Herb Seasoning Blend, chile flakes, salt and pepper. Pulse to combine.
With processor running, slowly drizzle in olive oil. Continue processing until well combined and creamy.